SUN TV & Other Recipe Collections

Hi friends,

Long time back, tried Chef Sanjeev kapoor's kitchidi and loved it very much; somehow missed it and did not get satisfaction with any of the recipes.

Atlast, found this one satisfactory and made some modification according to my taste; hope you all will like it.

Masala vegetable kitchidi:

Rice 2 cups
moong dal 1 cup
mixed vegetables carrots, cauliflower florets, beans, onion, green peas, potatoes, frozen corn etc. 2 cups
jeera 1 tsp
cloves 3
cinnamon 2 to 3
bay leaves 2
haldi 1/2 tsp
chilli powder 1 tsp
garam masala 1/2 tsp
salt
ghee/oil 2 tsp
water 5 to 6 cups

Wash the rice and dal, soak them in water for about 30 mts. Drain the water and keep aside.

Meanwhile, heat ghee/oil, add all raw spices, jeera fry for 2 mts. Add veggies, haldi & other powders with salt to taste. Add the rice and dal and fry them till the rice and dal are little dry.

Pour the sufficient amount of water and pressure cook for 3 whistles with simmer time 10 mts. After you open the cooker, check whether the water is in excess or not. If so, cook directly on the stove for some more time. Before that, mash slightly so that the taste will be so good and soft in texture.

Yummy kitchidi is ready to eat.

A point:

I remember eating in a gujarati restaurant this kitchidi without adding any veggies or even these extra spices. Anyways, recipes differ.
..................

Side dish:

Kadi and spicy potato curry will go well with kitchidi. But, I prefer to introduce a new mixed vegetable curry here for kitchidi.

Mixed vegetable curry:

Eggplant(major portion) 3/4 from the big size
quarter portion from beet, potato, carrot, onion, tomato etc.

Cut all veggies into small pieces except for carrot & beet-grate them.

Fry in 1/2 tsp of oil and grind:

Red chillies 3 to 4
jeera 1 tsp
coconut 1 tbsp
dhania 1 tsp
garlic 1 to 2 flakes

Either directly grind all of them or fry in oil and grind nicely.

Season in oil with mustard, urad dal with curry leaves. Now, add the cooked veggies with haldi(cook eggplant separately) fry till they are dry. Finally, mix with the ground powder and stir well till they all coated evenly. Dont forget to add salt.

===============

When one does not find time to make pickles instantly, but, want to taste home made, can try this.

Pressure cooker lime pickle:

Lemon 8
chilli powder 2 to 3 tsp
salt
methi powder 1/2 tsp
hing 1/2 tsp
haldi 1/2 tsp
mustard 1 tsp
oil 2 karandis(app.,)

cut lemon into pieces whichever you want to and pressure cook for 2 whistles. Switch off the fire.

Dry fry fenugreek seed, hing and grind nicely.

Heat oil, add mustard and when it splutters switch off the fire. Put haldi, salt, ground powder, chilli powder mix well. Finally add lemon mix with the powders and store in a dry bottle.

Will come for atleast 2 months if you refrigerate them.
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Pudhina kuzhambu:

Mint leaves 1/2 small bundle
tomato 1
bitter gourd 1
kabuli channa 2 tbsp cooked
pearl onion 10
jeera 2 tsp
tamarind
coconut 1 handful
dhania 2 tsp
red chillies 3 to 4
thoor dal 1 tsp


Seasoning:

Sesame oil
mustard 1 tsp
urad dal 1 tsp
haldi, hing
jeera 1/2 tsp
any appalam 2

Do seasoning with the above said things. Boil bitter gourd with water and drain the water to avoid the bitterness and wash it in cold water. Keep aside.

Heat pan, add 1/2 tsp of oil with dhania, 1 1/2 tsp of jeera, chillies, thoor dal, onion, coconut and mint leaves, grind nicely. You can reduce the quantity of leaves if you dont like the smell of leaves.

Now, in the seasoning, add water, cooked channa, above powder, bitter gourd, tamarind, salt boil for some time till you get a good flavor. When it starts boiling, add cut or roughly mashed tomato. Boil for some time.

Goes with rice well.

Point:

Actual kuzhambu will be prepared by adding 2 bundles of pudhina; but, tried with the above said qty becoz, I felt that adding too much of mint leaves will dominate the entire kuzhambu and if you want to enjoy the taste of the gravy, the above said proportion is just fine.

Tried ennai thakkali gravy the taste was wonderful. Thanks for sharing the recipe.

Very nice to note that you loved this tomato gravy..You are most welcome..

You are very welcome R !

Thanks Raathi and R.

Hi R
When buying papayas shud i buy the green ones or yellow ones?I want to try atleast one papaya dish u had posted.Am not sure as to how it will taste thou..Will it be sweet?

GVB

Raw Pappaya(pappali kai)-unriped and strong: is like other vegetables and the taste is more or less like green squash which is green in color.

Riped pappaya(pappali pazham) : This pappaya is orange with slight green in color is a fruit(if you press, will be soft) which is for eating directly or to make salads like other regular fruits; the inside color will be orange. you will know, anyways.

Thank u R for clearing it up..I will buy it only next week and am a little bit hesitant to try.I will get the green papaya as u said.

GVB

Hi R
Made Arisi adai this morning and loved its taste..I do have a few questions about the process of making adai itself.See,either I accidentally pour more water and it comes out like dosa..Or I grind it coarsely where the rice will be like “kurunai” and my husband says its getting stuck when he is eating.Can u please tell me wats the right consistency and also shud the stove be on High while making?

Thanks,
GVB

Hi gvb,

Some people prefer the thick adai where some people prefer it to be thin like dosa; similarly, some people prefer to find the rice & dals while eating whereas, some people want them to be ground completely(not fine texture). It is between fine and coarse texture. Coarse means the grains we will find while eating, as you said. Fine means not like dosa. But, you cant find or see any grains while making or eating.

Abt adding water, cant say. Just how we add water for dosa, same thing. When you take batter in the karandi and pour on the tava, it will flow out easily without stucking. That is the consistency(porous). Even, after grinding, you can add water-mean before making adai.

Abt cooking-after spreading on the tava, keep on the high flame and you will see the color of the bottom side is turning brown or red; then, change into medium. After changing to the other side, keep the flame in medium.

Otherwise, the dals and rice will not get cooked which is one reason you will find while eating(that is why putting holes and adding more oil than the other tiffins).

I already mentioned that closing the tava will also fasten the cooking, but have to check every minute or less than that.

Hope I am clear here.

Thanks R..I completely forgot about the hole we put in Adai.Its been a long time since i made it.I guess i will learn to grind properly only by trial and error method..Today my husband said its coming close!So may be next time!
And i'll defintely try the High flame an medium flame method.Thank u for ur inputs.

GVB

Hi R:

Tried Mochai rasam today. It turned out good. Thanks.

Seetha

That was nice to note down yr msg..Seetha.

Thanks once again for trying.

Hi R and others:

I strongly feel that adai tastes good only after it ferments (has to pulichufy). Its good to grind in the morning and make adais in the evening. Its my taste and opinion.

thanks

Seetha

Yes, seetha; I also tasted from the leftover's adai batter the next day and of course, it will be good.

You can even make kunukku(deep frying in oil) if the batter is little thicker from the leftover batter.

Thanks for reminding me.

Hello everyone
I need a fool proof recipe for sago upma(with potato).Every tim ei make its either becomes sticky or it s not cooked properly
Thanks in advamce
ramya

Hi R
Its Tomato Dosai this morning.The taste is absolutely great and my husband relished it!!.

Thanks,
GVB


Just made "Masala veggie Khichdi" and the taste is really good..But i do have one doubt..I used 1:4 ratio of rice and water and the consistency is kind of thick..Can u give me some idea of how the end result shud be?

I am really glad to note down yr msg, gvb.

For kitchidi, the consistency will be like semi solid sambar sadham. Becoz, once it becomes cold, the rice mixture will become thicker.

If you see in the Gujarati restaurant, when they serve, it will go all over the plate; by the time, we finish(becoz of heat, will take time), the consistency will be right to eat(not too thick).

How much of dal did you add for a cup of rice ? Maybe, you can increase the qty of water.

For ven pongal or bisibelabath, I always add extra cup of water (1 to 2 cups of water than the usual cooking); if extra water is there, can cook on the stove after pressure cooking.

Hope you get my point.

Hi R,
I took 1/2 cup of Dal.It wasn't at flowing consistency at first also.As u said it was like a semi solid sambar sadham..is that correct?
For bisibelabath,It will be in flowing consisteny at first but after a couple of hours it will thicken..do u know how to rectify that?

GVB

Gvb, how was the texture? Was it soft?

In day today cooking, dont know how much you add water for a cup of rice. Accordingly, have to adjust. I pour 3 cups of water in day today cooking; hence, for the kitchidi or pongal, take approximately 4 1/2 to 5 cups of water so that, it will not be very thick even after 12 hrs. of time.

Transfer immediately to another vessel so that it will not get hard becoz of the vessel's heat which you cooked already which is one reason to become hard. More or less like payasam consistency after cooking.

At the worst case, you have to sprinkle some hot water, stir for some time on the stove which is the last option. If you follow this qty of water, definitely, that situation will not arise.

I use 2 cups of water when i normally cook rice.I don't usually transfer it to another vessel ..I'll try it and also add some more water.Thanx for ur suggestions.Do bisibelabath stays the same at the end of the day for u ?

GVB

I forgot to tell u ..When i opened the cooker i cud still see the grains..It wasn't like Pongal..But the taste was really great..I gave some to my friend also.She liked it too. :)

Could be lack of water or lesser soaking time or cooking time; if you fry in particulary which have mentioned it will come more softer than the normal cooking. Imagine that my 2 + yrs old daughter is also taking that kitchidi! That soft.

that is one of the reason, I always dry fry rice and dal even for ven pongal too.

It will not stay like that; at the same time, it will not very thick as you mentioned. However, you change the vessel, it will get thicker, but atleast, will take some time. Not as fast as you keep in the same vessel as u cooked.

The same kitchidi can be prepared with thoor dal too which is also a yummier one. Will post it later..

Point to note:

Not only for kitchidi, for any rice/dal mixture, if you see any grains, sprinkle some water say 1/2 or 1 cup of water depending on the status of the mixture, pressure cook for a whistle and sim for 10 to 15 mts. In this way, it will become soft. Even for pulav, this will work out which tried.

Here a couple of recipes are coming from the collection of SUN...

Palak paneer:(Chef Dhanalakshmi's version):

Palak greens 2 bundles
onion 2
green chillies 4
paneer 200 g raw and cubical pieces
tomato 3
garlic 5 flakes
jeera 2 tsp
chilli powder 1/2 tsp
salt

Cook greens, jeera and green chillies with limited amt of salt and water.

Heat oil, add jeera, cut garlic flakes, onion and saute well. Once done, add chilli powder and cut tomato. When the tomato's raw smell goes off, add cut paneer(non-fried) and saute well till the paneer has got mixed up with the gravy mixture.

Now, back to greens-grind the cooked one and mix with the gravy mixture. Add little water and mix. check for salt too.

Since the greens has already cooked, dont have to cook again in the final stage. Just a couple of mts will do.

Points to note:

This version is really good which tried. But, importantly, in order to get the hotel color, have to be careful with the palak quantity. Otherwise, the proper color(orangish) will not come though the taste will be decent and will end up in pure green palak paneer.

Before I introduce this recipe, a few points to all of you. Most of the people knows about this simple maida biscuit or we say beda or sweet shankerpalla. This is more or less like that except for it does not belongs to a sweet, but with extra savories.

When I made this at home, both of my kids had a competition in finishing; my daughter who loves sweet only was also participating with a full of interest. Enough of this..dig out the recipe..

Maida crisps:

Maida 1 cup
onion 2
red chilli powder 1 tsp
cashew 5
ginger a small bit
green chillies 2
baking soda 1/2 tsp
curry & coriander leaves
hot oil to mix with the flour 3 spoons
oil and salt

In a bowl, add everything together and also heat vanali with the oil. Once hot, take 3 spoons of oil and mix with the flour mixture.

While adding some water, be careful since the dough has to be little dry, not like pakoda dough texture; at the same time, not like chappathi dough either.

You can put directly small pieces from the dough into the oil; instead, applying this method will be better.

Take a big ball from the dough. Grease chappathi stone and rolling pin slightly with the spray. Put the dough on it, use rolling pin to flatten it into medium chappathi. Put vertical and horizontal lines with knife.

While pouring in the oil, take the pieces out and press it with yr thumb slightly and put the same. To get a crispier one, the maida crisps should occupy the oil completely. Let the flame be at high and in the middle, change into medium and take it out once the sound completely disappears.

Tastiest snack is ready.

Does anyone know how to make small white (butter) biscuits that we get in bakeries?

yes..i too looking for butter biscuit and varuki(plain or ooty varuki) for long time.

Hi R
Prepared "pudina kuzhambu" today.It is awesome.A must try recipe..
Arumai!
Keep up your great work.. and do post more interesting recipes.

Regards
Sowmya :D

Hi padmasini,Kavitha
This recipe was posted by CI long back and I got the same from our friend Inimai.Here is the recipe you are looking for..

Benne biscuit:
Ingredients:
Maida - 200 gms
Butter or ghee - 100 gms
Powdered sugar - 100 gms
cardamom powder - 1/2 tsp
nutmeg powder - 1/4 tsp
Fresh thick curds - 1 tsp
soda bi-carb - 1/4 tsp
saffron powdered - 1/4 tsp (if you put few strands, that is enough)
milk - 1 tsp (alternately u can dissolve strands of saffron in this milk and use it)

Method:

1. Sieve the flour.
2. Cream the ghee/butter and sugar very well until they are creamy.
3. Add the spice powders and cream again.
4. Dissolve the saffron in milk.
5. To the creamed mixture, add curds, soda bi-carb, and prepared saffron milk mixture. Mix well.
6. Add the flour and knead well. form small rounds with the dough.
8. Arrange on a greased baking sheet and bake in oven at 300 F for 25-30 minutes.

Note: These biscuits are not thin. They are sort of thick rounds which are depressed a little bit. If you want, you can sprinkle with nuts on the top and bake them too. Baking temperature may have to be altered depending on how thick you've made the biscuits. Also, do not keep the baking sheet on the bottom most rack in the oven.

Thanks for the recipe. I was looking for this for a looooooooongggg time...

Thanks again!

Hello Ramya,

I soak sago in water for 30 to 45 mts (1 inch above the sago level)and once it is soft, can start cooking with boiled potato and other seasoning etc.

An important point is after draining the water out, put all powders, salt etc. in the sago and mix with hands well and put the tava on the stove, stir. In this way, it will not get stick and come out separately. This point, I read somewhere recently(dont remember where) and also get good sago potato upma. Try keeping the flame in medium and cook the entire upma.

Try and let me know..bye..

That was so encouraging to read, Sowmya.

thank you a lot..

Thanx for ur detailed reply,R..Appreciate it..I will follow all the pointers next time..

GVB

Hi R,
I made this last night and it was good and different. One of the easier and delicious recipes when one doesn't have too much time to cook.
Thanks for the recipe.

CI.

Padmasini,
I got your message. Here is the conversion. It is approximate.
Benne biscuit:
Ingredients:
Maida - 200 gms - measure two cups after sifting the flour.
Butter or ghee - 100 gms - 7 TBS
Powdered sugar - 100 gms - 8 TBS
cardamom powder - 1/2 tsp
nutmeg powder - 1/4 tsp
Fresh thick curds - 1 tsp
soda bi-carb - 1/4 tsp
saffron powdered - 1/4 tsp (if you put few strands, that is enough)
milk - 1 tsp (alternately u can dissolve strands of saffron in this milk and use it)

Hope it is helpful.

CI.

Getting a compliment from you, CI!!! means a lot to me..

Thanks..

Thank you very much for the conversions. Will try it soon and send the feedback

Hello R,
Your recipe for Navdhaniya sundal is a super-hit in my home too ! I reduced the chillies a bit and is a fantastic munchy for my kids, no unhealthy frying and very very easy to make too. Thanks so much for sharing countless tips & recipes.

What is the appropriate side-dish for mixed rice like coconut rice, lemon rice, etc. other than chips, pappad ? And for the idiappams too [lemon, imli, plain etc. ] should they be eaten as it is or with something suitable ? Can you tell please ? And in yur latest contribution, should we add water to the lemons while pressure cooking them ?

Regarding the sathumavu, one doubt . My friend's daughter [4 yr.old] is allergic to milk, so how to give the kanji ? Can we make dosa or roti with this sathumavu or how else to incorporate in the child's meals ?
Your experience & valuable advise would help a lot,
Urmila.

Hello Urmila,

Very glad to see yr msg. Where else you can find the happiness & satisfaction other than in sharing and helping people??

1) Anyways, coming to yr queries-in all marriages or any occasions, wherever they serve this mixed rice like coconut or lemon or tamarind rice, the usual accompaniment will be potato onion curry and avial.

Recently, have tried making this thiruvadhirai kootu with tamarind rice and liked it too which have already posted here. Basically, those rices are a dry dish; so, any vegetable gravy will go well. So, you can choose any of the above.

2) For plain idiappam, simple side dish will be mor kuzhambu and appalam or pappad; since you dont prefer pappad, can try even sothi (coconut milk dish). One of my colleague used to bring plain coconut milk mixed with sugar as a side dish for the plain Idiappam back in India. Or, you can try any veggie kurma which is a decent dish too.

And, recently, I was suggested vada curry by my cousin who is here in USA. Till she told, did not strike to me; later, felt that it is also a better combination since some people does not prefer coconut; for those, can go with this vada curry.

3) For the lemon pickle, pls dont add any water at all. As the lemon has water already, it will get cooked very easily. In fact, while cutting, some water will release out of the lemon and you can even add them to the lemon.

4) About sathu maavu, back at home, my parents use to cook in water and have it with buttermilk and salt; but, that is ok for adults. For kids, try to implement the following methods:

a) You can make like our regular rava dosa adding salt, seasoning in oil with mustard, pepper jeera powder, curry leaves and tiny pieces of onion(or grind onion, mix with the flour which gives a spl taste). I used to follow this method for making rava dosa.

b) Or, alongwith onion, add any keerai you want and knead like a dough. Pat on a plastic sheet and do like a thick dosa instead of a watery dosa. For additional taste/flavor, can add fried quarter cup of besan flour too(depending on the qty of ragi flour, adjust the level).

c) Abt roti, I am not sure. If it is atta flour, kids wont mind; but, with ragi, dont know how they will like it. But, you can give a try.

d) You can make sweet dosa by adding jaggery syrup and cardamom powder to the ragi flour.

e) You can even make thick adai with jaggery syrup; if she is not allergic to nuts, you can put tiny pieces of nuts like badham, cashew or pista alongwith cut dates. Mix well and pat it like a poli which is equally good.

f) you can also make urundai and give the kids every day; instead of adding sugar, making with jaggery is good for health. That is why, have been mentioning to use jaggery.

g) Same here-mix the jaggery syrup with the flour and make balls. Adding nuts or ghee is optional.

Hope I have answered all yr queries.